Summertime Fruit Salad with Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The whipped cream topping can be made four hours ahead if kept chilled and covered. If you don't have Chambord, use Grand Marnier, crème de cassis (black currant-flavored liqueur), or two teaspoons raspberry extract for the sugar syrup. Ingredients:
1/3 cup water |
5 tablespoons sugar |
1/4 cup chambord (raspberry-flavored liqueur) |
2 tablespoons fresh lemon juice |
2 cups diced nectarines |
1 cup pitted and halved sweet cherries |
1 cup sliced strawberries |
1 cup fresh raspberries |
1 cup fresh blueberries |
1/3 cup whipping cream |
2 teaspoons sugar |
1 teaspoon chambord (raspberry-flavored liqueur) |
3 tablespoons slivered almonds, toasted |
Directions:
1. Combine 1/3 cup water, 5 tablespoons sugar, 1/4 cup Chambord, and juice in a small saucepan over medium-low heat; bring to a boil. Simmer 8 minutes or until sugar dissolves, stirring frequently. Remove from heat, and cool.
2. Combine nectarines and next 4 ingredients (through blueberries) in a large bowl. Add sugar mixture, and toss gently to coat.
3. Place whipping cream and 2 teaspoons sugar in a medium bowl, and beat with a mixer at high speed until stiff peaks form. Fold in 1 teaspoon Chambord. Serve whipped cream over fruit, and sprinkle evenly with almonds.
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